Confit Pork Belly with Seared Secretto, Apricot Gel and Baby Beets

Orry Shand


Pork belly

500g pork belly

120g salt

40g sugar

Pinch of Mace

5g Ground cumin seed

5g Ground coriander seed


Begin by beginning the belly for 12 hours in the salt, sugar and spice mix

Rinse of the belly and Vac Pac then cook at 72 degrees for 48 hours

Once cooked allow to cool then portion and finish by pan frying skin side down


Pork secretto

180g secretto

1 clove of crushed garlic

Sprig of thyme


Remove all excess sinew and trim of any loose edges

Simplify pan fry either side until golden brown add the garlic and thyme and baste with butter

Take out of the pan to allow the meat to rest

This cut of pork can be eaten medium


Apricot gel

300g      apricot

500g      orange juice

1 x          star anise

1 x          cinnamon stick

2 x          cloves


Soak the apricot in all the ingredients overnight

Then simmer until they become tender, remove the spices and blend until smooth    

Salt baked beets

2 x baby beets

15ml x olive oil

7ml x balsamic vinegar

5g x sugar

Sprig of thyme


Mix ½ the olive oil with the beets and season well, wrap in foil and bake for 20 minutes until tender

Peel and ¼ the beets and toss in a bowl with the remaining olive oil, balsamic vinegar, sugar and thyme leaves